2 tbsp butter
1 medium onion peeled and diced
2 lb butternut squash peeled, seeded and cut into 1 inch cubes
1 granny smith apple peeled, seeded, cored and cut into ¼” pieces
1 quarts chicken stock
1 bay leaf
1 sprigs of thyme
1 tbsp honey
salt to taste

Melt butter in a large saucepan on medium heat. Add onions and saute until translucent. Add squash and apple and saute for a few more minutes. Increase heat to high and add chicken stock, bay leaf, thyme and honey. Salt slightly and bring to a boil. Reduce heat and let simmer for about 20-25 min. Remove bay leaf and thyme. In batches, puree the soup in the blender until smooth. 

SPICED WALNUT AND DRIED CRANBERRY CRUMBLE
1 oz blended oil                            
1/2 tsp allspice
½ cup walnuts                               
½ tsp cayenne pepper
½ cup cranberries                         
1/2 tsp cinnamon  

Blend all ingredients in a food processor until crumble consistency.

Yield: 4-6

1 oz blended oil                            
1/2 tsp allspice
½ cup walnuts                               
½ tsp cayenne pepper
½ cup cranberries                       
1/2 tsp cinnamon 

Blend all ingredients in a food processor until crumble consistency.

Yield: 4-6

1 roasted spaghetti squash depending on size
2 cups red cabbage, shredded
2 cups green cabbage, shredded
1 cups shredded carrots
4 green onions, save some for garnish
1 lbs chicken breast
1 tsp curry powder 
2 tbsp soy sauce
2 tsp brown sugar
3 tbsp cup cashews roughly chopped
2 tbsp cilantro chopped

DRESSING
1/4 cup creamy peanut butter
1 cloves garlic minced
½ tsp sesame oil
2 tsp brown sugar
1 ½ tbsp sriracha
1 limes juiced
6 tbsp coconut milk
2 tbsp water
2 tbsp soy sauce

Cut the spaghetti squash in half and season with salt and pepper. Spray a sheet tray and lay the squash flesh side down. Roast for about 25-30 min. Mix the dressing in a food processor until smooth. Mix the curry powder, soy sauce and brown sugar in a bowl until blended well. Cut the chicken into tenders and toss into the bowl and coat the chicken. Let sit for about 20 min. Meanwhile pull the spaghetti squash from the oven, let cool for about 10 min. Using a fork, pull the spaghetti squash from the skin. In a large bowl add cabbages, carrots and squash. Add a little salt and toss to combine. Set aside 10-15 min to wilt a little. Spray a hot grill plate and cook the chicken till golden brown and cooked through. Transfer to a plate. Toss all salad ingredients with the dressing, add the chicken and garnish with cashews and cilantro.

2 zucchini spiral cut into long threads and blanched
2 yellow squash spiral cut into long threads
1 lb shrimp peeled and deveined
1 tsp salt
1 tsp crushed red pepper flakes
5 tbsp olive oil
1 medium onions diced
2 cups diced tomatoes
1 cup dry white wine
3 garlic cloves
1 tsp dried oregano
2 tbsp chopped fresh parsley
2 tbsp chopped fresh basil

Toss the shrimp in a bowl with salt and pepper flakes. Heat some of the olive oil in a large skillet. Add the shrimp saute for about 3-4 min. Transfer the shrimp to a plate. Add a little more olive oil to the skillet and add the onion and cook till translucent. Add the tomatoes with juices, wine, garlic and oregano. Simmer for about 20 minutes until sauce thickens a little. Add shrimp to the sauce and coat. Let cook for a couple min. Stir in parsley and basil season with salt and serve over cooked zoodles.

Yield: 4-6

1 cups heavy cream
3/4 cup pumpkin puree
1/2 cups milk
1/2 cups sugar
2 eggs plus 1 yolks
1/4 teaspoon salt
1/2 tsp cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
5 cups cubed crusty bread
2 tbsp cup maple syrup
¾ stick melted butter

Preheat oven to 350 degrees. Whisk together cream, pumpkin, milk, sugar, salt, and spices in a bowl. Toss the cubes of bread with butter in a large bowl. Then add the pumpkin mixture and toss to coat. Transfer the mixture to un-greased hotel pan and bake for 25-30 min.

BROWN SUGAR BOURBON CREAM CHEESE DRIZZLE

8 oz cream cheese
1/2 tbsp vanilla extract
1/2 oz bourbon whisky
2 tbsp heavy cream
4 cups powdered sugar

Add all ingredients to the mixer with a whisk attachment. Blend on medium high speed until smooth consistency. gradually add the powdered sugar in batches until incorporated.

Yield: 4-6

Ingredients:
4 Chicken breast halves, boneless, skinless, trimmed & cut on bias to make 8 pieces
1/4 cup flour
1 t paprika
½ t black pepper
1/2 cup butter, melted

Mornay Sauce Ingredients:
3 T flour
3 T butter
½ cup + 3T Turkey Stock (or chicken stock)
½ cup + 3T heavy cream
1/8 t white pepper
1/8 t salt
1 T Dijon Mustard
¼ cup white wine
¼ t garlic (half of clove)
2 oz. Swiss cheese, shredded

Method:
Combine flour, paprika and pepper. Dust chicken breasts with seasoned flour. Place in small, shallow baking pan or dish. Pour melted butter over and around chicken.

Bake at 450F, uncovered, for 10 minutes. Flip chicken over and bake for 10-15 minutes more, or until juices run clear when pierced with a fork). While chicken is cooking, make the Mornay sauce.

In a saucepan, melt the butter and stir in the flour to make a roux. Cook over low heat stirring until hazelnut colored. Whisk in stock and cook over medium high heat until thickened. Add heavy cream and continue cooking at a simmer for 5 minutes, stirring constantly. Stir in pepper, salt, Dijon mustard, white wine and garlic. Simmer for 5 minutes more. Stir in cheese to finish.

Yield: 4

Ingredients:
Sweet Potato Rounds:
2 sweet potatoes large
1 tsp sea salt
1/2 tsp paprika, sweet
2 tbsp olive oil

Pumpkin Hummus:
½ cup pumpkin puree
1 cup chickpeas, drained and rinsed
1 T lemon juice
2 garlic cloves
2 T tahini
4 T olive oil
½ t sea salt
½ t ground cumin
½ teaspoon chili powder
¼ teaspoon ground cinnamon
pinch cayenne pepper

Apple Topper:
2 apples, red, cored and cut into thin slices (about 30 slices)
1 T lemon juice
8 oz sharp white cheddar, cut into thin slices
Freshly ground black pepper
Chives for garnish

Method:
Preheat your oven to 500F
In a small bowl combine the olive oil, sea salt and paprika.

Peel and cut the sweet potatoes into 1/2”-3/4” thick rounds; about 6 rounds per potato. Brush each sweet potato round and coat it in the olive oil mixture over both sides and edges. Place them on a large baking tray without touching each other. Bake the sweet potato rounds for 8 to 10 minutes on each side until golden.

Meanwhile, combine all the pumpkin hummus ingredients in the bowl of a food processor or high-speed blender. Process or blend until smooth, stopping occasionally to scrape down sides of bowl. Set aside.

Toss apples with lemon juice and spread out on parchment lined baking sheet. Top each apple slice with white cheddar slice and sprinkle with black pepper. Bake at 350F for 5 minutes, just until cheese is melted.

Lay out the sweet potato rounds and top with dollop of pumpkin hummus. Fan out 3 slices of apple over pumpkin hummus and sweet potato cake.

Just before serving garnish with 2 chive stems.

Yield: 4

Ingredients:
4 lbs. whole butternut squash (about 2 medium), halved lengthwise and seeds removed
¼ cup unsalted butter
1 Granny Smith apple, medium, peeled, cored, diced
½ onion, yellow, medium, diced
1 t sage, dried
2 ½ cups chicken broth
2 ½ cups water
1 ½ t sea salt
½ t ground pepper, freshly ground
1/3 cup heavy cream

Method:
Heat oven to 425°F.

Line a sheet tray with foil or parchment paper. Place the squash pieces cut -side up on the baking sheet.

Melt 2T of the butter and brush over the tops and insides of the squash halves. Roast until tender, about 50 minutes to 1 hour.

A knife inserted should pierce flesh easily. Remove squash from oven and let cool at least 10 minutes before handling.

Meanwhile, in a medium stock pot/saucepan, melt the remaining 2T of butter. Add the apple, onion, sage, salt and pepper.

Cook, stirring occasionally, until softened. Remove from heat and set aside.

When squash is cool enough to handle, use a large spoon and scoop out the flesh from the squash and place into the saucepan with the apple & onion mixture. Add the chicken broth and water and stir until completely combined. Bring to a boil over medium-high heat. Reduce the heat to medium low and simmer for 15 minutes, stirring occasionally and breaking up any large pieces of squash. Remove pan from heat and stir in heavy cream. Using a blender (or a food processor; immersion blender) puree the soup in batches until smooth. You can remove the small cap from the blender lid to allow steam to escape and cover with towel to blend.

NOTE: Garnish with Caramelized Peppered Bacon

Yield: 4

Roasted Beets
3 ½ lbs. beets, medium, with greens attached

Preheat oven to 350°F.
Cut greens from beets, leaving about 1 inch of stems attached. Reserve greens. Scrub beets. Wrap tightly in foil packages. Roast beets
on a sheet tray until knife tender, 1 to 1½ hours. Unwrap beets carefully, reserving 1 T beet juice. Let cool. When beets are cool enough to
handle, remove skins and stems. Cut beets into ¼ “ thick slices. While beets are roasting, cut beet leaves from stems and discard stems. Julienne leaves, wash well and drain. Set aside.

Wilted Greens
2 T olive oil
Reserved Beet Leaves
1 lb. Baby Spinach
1/3 cup Parmesan, grated
2 T cream cheese, softened
1 ½ t Dijon Mustard
1 garlic clove, chopped
¼ t sea salt
¼ t freshly ground pepper
3 T olive oil
1 T white wine vinegar
1 T water

Heat oil in a large, heavy sauté pan over medium high heat. Add beet leaves and spinach. Cook, stirring occasionally, until wilted
and tender, about 6 minutes. Meanwhile, in food processor (or blender), combine parmesan, cream cheese, mustard, garlic, salt, and pepper. Bring oil, vinegar and water just to a boil in a small saucepan. With food processor or blender on low speed, add hot mixture slowly in a stream, scrape sides if necessary. Blend until thick and creamy. Pour sauce over greens and toss to coat.

Horseradish Cream
1/2 cup sour cream
2 T prepared horseradish, with juice
1/8 t freshly ground black pepper
1/2 t lemon juice
1 T beet juice

Combine all ingredients together. Place wilted greens on plate, lay beets shingled over top and drizzle with horseradish cream.

Crust Ingredients:
3 ¼ cups shredded coconut, sweetened
2 large egg whites
¼ t salt
1 T coconut oil

Method:
In large mixing bowl, combine the coconut, egg whites, salt and coconut oil until coconut is completely moistened. Press into a 9” tart pan, evenly pressing it up the sides as well. Bake at 325°F for 25-30 minutes or until golden and slightly crispy (Convection- 275°F for 20-25 minutes). Let cool completely.

Filling Ingredients:
8 oz. cream cheese, softened
½ cup dark brown sugar
15 oz. pure pumpkin
1 ½ t vanilla extract
1 t cinnamon
¼ t cloves
¼ t nutmeg
2 cups heavy cream, cold
2 T sugar

Method:
In stand mixer bowl, beat cream cheese until fluffy. Gradually beat in brown sugar until smooth. Add pumpkin, vanilla and pumpkin pie spice. Mix until smooth, scraping bowl as needed. Pour filling into cooled coconut shell.

In separate mixing bowl, beat heavy cream on medium high until soft peaks form. Gradually beat in 2 tablespoons sugar until stiff peaks form. Spoon over pumpkin filling. Tap top of whipped cream with spatula to create standing peaks. Refrigerate for 3 hours.

Yield: 1 9″ Tart